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Slow Cooker Potato Leek Soup

Slow cooker potato leek soup

Slow Cooker Potato Leek Soup

I’ve always been a fan of potato leek soup. Yet, as I got older (and wiser), I noticed that most restaurant versions of leek and potato soup were thick and creamy, which tasted great, but it wasn’t so good for the waistline.

I really wanted a healthy potato leek soup. I was also working nearly full time in my pediatric nutrition private practice, so I wanted a crockpot potato leek soup.

A soup I could throw together in the morning and forget about until I returned home.

So I began my research. My recipe criteria: a crockpot potato leek soup, no cream (or cream optional), simple ingredients, and fast and easy to pull together.

What I came up with has stood the test of time and the picky palates of four kids. My Slow Cooker Potato Leek Soup has been made so many times over the last 10 years, I cannot even count.

It is, by far, my most requested soup and my easiest to make.

My kids request it all the time. They would say it’s the best potato leek soup!

(And how many kids do you know who like potato leek soup?!)

Why You Should Try My Slow Cooker Potato Leek Soup

I’m pretty pleased for the obvious reason: my kids love this leek soup. But, I also love it because it’s an easy potato leek soup to make and it’s pretty healthy.

Making Slow Cooker Potato Leek Soup is a quick production. Just chop up some potatoes and leeks, throw them in the slow cooker with chicken (or vegetable) broth, and walk away. 

Yup. Walk. Away.

When making this recipe, you’ll find the most effort is in rinsing the leeks, which I do quickly in a bath of cold water after I’ve sliced them.

This recipe is savory and comforting, and only uses three main ingredients: leeks, potato and broth.

Autumn and winter are the perfect times of year for this flavorful soup. Once fall rolls in and the school year and activities are in full swing, you can bet this recipe makes a regular appearance on my meal plan.

I make it on those really busy nights (read = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting. Or, when I have a full day of kiddos in my office.

Only a little washing and chopping, this leek soup recipe will be a star player in your slow cooker soup category.

How to Make Slow Cooker Potato Leek Soup 

You will need:

4 medium to large potatoes, peeled (optional)

2-3 leeks, sliced, white and light green parts only

32 oz. chicken broth

kosher salt

pepper

Half-n-Half cream (optional)

Directions:

Rinse, peel and cube the potatoes into 1″ pieces.

Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).

Add potatoes, leeks and chicken broth to the crock pot (in this order).

Season with salt and pepper.

Cook on low heat for 6 hours.

Use an immersion blender or traditional blender to puree the soup.

Check flavor and season to taste.

Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.

How easy is that?!

What’s your favorite soup in the slow cooker?

Here’s the recipe card, if you want it:

Slow Cooker Potato Leek Soup
Serves 6
An easy slow cooker potato leek soup with only 3 main ingredients.
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Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 4 medium to large potatoes, peeled (optional)
  2. 2-3 leeks, sliced, white and light green parts only
  3. 32 oz. chicken broth
  4. kosher salt
  5. pepper
  6. Half-n-Half cream (optional)
Instructions
  1. Rinse, peel and cube the potatoes into 1" pieces.
  2. Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).
  3. Add potatoes, leeks and chicken broth to the crock pot (in this order).
  4. Season with salt and pepper.
  5. Cook on low heat for 6 hours.
  6. Use an immersion blender or traditional blender to puree the soup.
  7. Check flavor and season to taste.
  8. Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.
Jill Castle https://jillcastle.com/
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  1. Every year we have soup while my family does our Christmas decorating. This year we’re trying your soup that I discovered on pinterest. Thank you in advance!

  2. I did red potatoes, peeled & chopped 2 stalks leeks sliced and rinsed.THEN……i used Progresso Recipe Starters. yes, in the can. CreamyBasil Parmesan flavor. OMG!!! i had no milk or cream or chicken broth. i babysat this watering it down as needed til done. WOWZA!! SUPER. hubby ate the whole crockpot. i had 1 bowl with my book ….needless to say, its a versatile recipe. thanks guys for sharing and letting me share too 🙂

  3. Do you use baking potatoes? Could you use red potatoes instead? How much in weight do you need in potatoes?

  4. This is really simple. I’ll have to give it a try soon! What can I use in place of half-and-half if I still want a creamy texture? I never have any around the house, and probably wouldn’t buy some just for one recipe. Chili is my go-to slow cooker soup recipe.